You thought you knew pizza. You didn’t know pizza.
Not until now, my friends. And now? We’re getting real friendly (ow ow!) with the ‘za!
Like, it’s kind of hot & crazy.
….I’m not the only one who “forgets” to shave her gams mid-March, am I?
Snow is blanketing the East coast, rain is pummeling the West (though the flowers are loving it!) and the sun seems to have abandoned all hope of wooing vine-ready cherry tomatoes and fresh strawberries.
I know I have.
….Yikes. Someone should really do something about that.
I’ve missed you.
I’ve not only been hiding with my tail in front of the fire place, I’ve also been balls deep in creating my cookbook – the deadline for which is fast approaching. Between that, running my design business, lunching and brunching with wonderful friends, starring in major Hollywood movies (okay, okay, I’m background acting), getting my photos on the covers of books, working out with my personal trainer and eating all the cake, shit’s all KINDS of crazy.
But I am.
Life, though? Not so much.
So let’s talk about this pie!
It was inspired by my milky white legs & the extra padding (on my ass) that Winter brings – not to mention the limited produce available right now. There are no tomatoes for a red base, no peaches to mingle with prosciutto, and no fresh arugula to garnish the top.
And you know what? With a pizza like this one – White Pizza: Caramelized Onions, Mushrooms + Rosemary Potatoes with Garlic Cream Sauce – that’s okay. Because Winter gives us a whole other box of toys to play with. And I wanted to create a pizza that paid homage to those very things.
Or at least to the beauty that is this season.
So here’s to the quiet moments only a fresh blanket of snow brings.
Here’s to being snuggled up next to your cuddle-bug in front of a roaring fire.
Here’s to bottles of red wine and the extra pant size that comes from them.
Here’s to Winter.
And to the light at the end of the tunnel.
Here’s to the crazy. Both inside and outside all of us.
- 1 batch of homemade pizza dough
- 1 large sweet onion, peeled & sliced (approx 1 1/2 C sliced onion)
- 1 Lb button mushrooms, sliced
- 1 white potato, thinly sliced (a mandolin works very well for this!)
- 1 Tbsp fresh rosemary, stemmed & finely chopped
- Extra virgin olive oil
- Coarse sea salt + fresh cracked black pepper
- 1 8oz ball (or bocconcini balls) fresh mozzarella, drained
- To serve: Dried chili flakes, chili oil, truffle oil and/or shaved Parmesan
- 1 head garlic
- 1 Tbsp butter, unsalted
- 3/4 Tbsp white flour
- 1 C cream
- 1 tsp coarse sea salt
- Make the pizza dough. As it rises, pre-heat the oven to 400 degrees F. Place a 6" piece of tinfoil inside an oven proof bowl. Cut the top off the head of garlic to expose just the tips of the cloves within. Lightly drizzle with olive oil and sprinkle with coarse sea salt. Wrap up the garlic inside the tinfoil to ensure the heat gets trapped inside. Place in the oven and roast 40 - 45 minutes - the garlic should be oozy and lovely when poked with a fork. Remove from the oven and set aside until it's time to make your cream sauce.
- As the dough rises and the garlic roasts, you can prepare the pizza toppings. Heat 1 Tbsp of extra virgin olive oil in a large saute pan over medium-low heat. When hot but not smoking, toss in the sliced onion and a generous pinch of coarse sea salt. Stirring regularly, saute for 40 - 45 minutes or until the onions become soft and have caramelized. Remove from the pan and set aside.
- Toss the mushrooms and another good pinch of salt into the pan and if need be, an extra splash of olive oil. Increase the heat to medium and return the pan to the heating element. Stirring often, allow the mushrooms to cook through and just begin to get some colour on them, about 20 - 25 minutes. Remove from the pan and set aside to cool.
- At this point, you should be able to touch the garlic without burning yourself. Squeeze the pulp into a bowl and reserve for the garlic cream sauce. Discard the casings.
- Finally, in a bowl toss the thinly sliced potato with the rosemary and a Tsp of olive oil. Set aside.
- When the dough has about 10 minutes left to rise, preheat your oven to 500 degrees F and place 2 baking sheets in the oven as it heats.
- At this time you can make the garlic cream sauce. Place butter in a saucepan over medium heat. When it begins to sizzle, combine the flour and cook for 1 minute, stirring constantly. Remove from the heat and whisk in the cream, coarse sea salt and roasted garlic. Return to the heat and whisk constantly until the mixture thickens, approx 3-4 minutes. Set aside.
- Once the dough is rolled out and transferred to the prepared baking sheets as described in this post, lightly brush the top of the crust with 1 Tsp of olive oil. This will help it brown. Top with the cream sauce, rosemary potatoes, mushrooms and then onions. Place in the oven and bake for 12-15 minutes or until the crust is golden. Remove from the oven, top with the fresh mozzarella cheese and place back in the oven for 5 minutes. Let cool 5 minutes before slicing and serving with your choice of garnishes. Eat!